This olive oil skillet bread is so easy to make from scratch for an amazing side dish! It’s buttery, soft, and fluffy, despite being entirely vegan and dairy-free. Perfect for sharing and serving with any dinner of your choice.

Olive oil skillet bread vegan

I have to say that I’m in a bit of a bread-baking phase. I mean, who can blame me?! Baking bread from scratch is just one of those activities that never gets old. I love the nostalgia that comes with baking fluffy, savory bread, and how it makes your kitchen smell amazing.

Olive oil skillet bread

And as far as breads to, this garlic skillet bread is one of my favorites right now. This easy vegan skillet bread recipe is one of my go-tos. It’s so simple and perfect for beginners. Even as an inexperienced baker, you just can’t go wrong with this simple recipe! Plus, it requires a handful of ingredients you probably have at home already.

Skillet bread with olive oil

This dairy-free skillet bread with herbs, garlic and olive oil is incredibly versatile. You can serve it either as dinner rolls with meals like soup. And it’s also great for sharing! Regardless of how simple it is, it’s guaranteed to impress friends and family. Just make sure to make extra, because chances are, they will be demanding more! And no one will be able to guess that it’s plant based.

Vegan olive oil bread in a skillet

How to make vegan olive oil skillet bread

Start by mixing together warm plant based milk, olive oil, yeast, salt, sugar, garlic powder, dried thyme and dried oregano. Set aside for 10 minutes to allow the yeast to activate.

Now gradually add the flour and mix until a dough forms. Knead for a couple of minutes, then cover with a kitchen towel and set aside at room temperature for 50 minutes. During this time, the dough should double in size.

Transfer the dough to a lightly-floured surface, and divide it into 8-9 equal segments. Roll each segment into a smooth bread roll shape.

Grease a cast iron skillet with vegan butter, place one of the bread rolls in the centre, then place the other ones around the edge. Cover with a kitchen towel, and set aside for an hour more at room temperature.

When almost done rising, preheat the oven to 180 degrees C/350 F. Brush the bread rolls with more olive oil, and bake in the preheated oven for 15-18 minutes.

Recipe tips and substitutions

  • As for all baking recipes, I would recommend weighing the ingredients. This will achieve the best results.
  • Make sure that the plant based milk is at around 35 degrees C/95 F to allow the yeast to activate properly.
  • This skillet bread also works with wholewheat flour, or a half and half blend.
  • You can add nuts and seeds of your choice to the dough. I also love adding sun dried tomatoes and olives.
  • Add any other spices/seasonings of your choice depending on personal preferences.
  • Instead of olive oil, you can use melted vegan butter.
Vegan olive oil bread

Storing and freezing skillet bread

You can store skillet bread at room temperature, covered, for 2-3 days. Beyond that, you can keep it in the fridge for up to a week.

Vegan bread with herbs and olive oil

To freeze, divide the bread into bread rolls and transfer to ziplock bags. Freeze for up to 3 months, allowing to thaw fully in the fridge overnight. You can also pop in the oven for 20 minutes at 350 degrees to reheat from frozen.

Olive oil bread in a skillet

Other vegan bread recipes you’ll love

Olive oil skillet bread recipe

If you give this olive oil skillet bread a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating!

Olive oil skillet bread vegan

Get the Recipe: Easy Garlic Skillet Bread (Vegan)

This olive oil skillet bread is so easy to make from scratch for an amazing side dish! It's buttery, soft, and fluffy, despite being entirely vegan and dairy-free. Perfect for sharing and serving with any dinner of your choice.

Ingredients

  • 1 cup plant based milk
  • 1/4 cup olive oil
  • 1 tbsp yeast
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 2 1/4 cups flour

Equipment

  • Mixing bowl
  • Cast iron skillet
  • Conventional oven

Instructions 

  • Mix together warm plant based milk, olive oil, yeast, salt, sugar, garlic powder, dried thyme and dried oregano. Set aside for 10 minutes to allow the yeast to activate.
    1 cup plant based milk, 1/4 cup olive oil, 1 tbsp yeast, 1 tbsp sugar, 1/2 tsp salt, 2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme
  • Gradually add the flour and mix until a dough forms. Knead for a couple of minutes, then cover with a kitchen towel and set aside at room temperature for 50 minutes.
    2 1/4 cups flour
  • Transfer the dough to a lightly-floured surface, and divide it into 8-9 equal segments. Roll each segment into a smooth bread roll shape.
  • Grease a cast iron skillet with vegan butter, place one of the bread rolls in the centre, then place the other ones around the edge. Cover with a kitchen towel, and set aside for an hour more at room temperature.
  • When almost done rising, preheat the oven to 180 degrees C/350 F. Brush the bread rolls with more olive oil, and bake in the preheated oven for 15-18 minutes.

Notes

Recipe tips
  • Weighing the ingredients will achieve the best results.
  • Make sure that the plant based milk is at around 35 degrees C/95 F to allow the yeast to activate properly.
  • This skillet bread also works with wholewheat flour, or a half and half blend.
  • Instead of olive oil, you can use melted vegan butter.
How to store and freeze skillet bread
  • Store at room temperature, covered, for 2-3 days. Beyond that, you can keep the bread in the fridge for up to a week.
  • To freeze, divide the bread into bread rolls and transfer to ziplock bags. Freeze for up to 3 months, allowing to thaw fully in the fridge overnight. You can also reheat in the oven for 20 minutes at 350 degrees F.
Calories: 202kcal, Carbohydrates: 29g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 188mg, Potassium: 54mg, Fiber: 1g, Sugar: 2g, Vitamin A: 5IU, Vitamin C: 1mg, Calcium: 47mg, Iron: 2mg